If you haven't had her Chocolate Cloud Cake, please add it to your list. It's heavenly, decadent and most of all very easy to make. Your guests will ooh and aah over this one and you haven't even slaved in the kitchen over it! Nigella rocks with this one. She really is a domestic goddess, really.....
Be forewarned, serve in thin slices. You can always go back for seconds.
When you take the cake out of the oven, it will sink. But don't despair, this is the space to add all of the luscious whipped cream "cloud" on. And don't forget to give it a good dusting of cocoa powder. Yum is all I am going to say.
Nigella's Chocolate Cloud Cake ~
For the cake
- 9 oz (ounce) dark chocolate (minimum 70% cocoa solids)
- 4 oz (ounce) unsalted butter (softened)
- 6 medium egg(s) (4 separated)
- 6 oz (ounce) caster sugar
- 2 tablespoon(s) Cointreau (optional)
- 1 zest of Oranges (optional)
For the cream topping
- 17.55 fl oz (fluid ounces) double cream
- 1 teaspoon(s) vanilla extract
- 1 tablespoon(s) Cointreau (optional)
- ½ teaspoon(s) cocoa powder (unsweetened) for sprinkling
- Preheat the oven to 350 F.
- Line the bottom of the cake tin with baking parchment.
- Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
- Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
- In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff.
- Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
- When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
- Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.